Gruyère Bread Pudding

For a decadent and unexpected twist on bread pudding, serve this savory version, saturated with nutty, rich Gruyère cheese, as a side.

Total Time: 1:25

Cook: 0:20

Level:
Moderate

Serves:
8

Ingredients

3 tbsp. unsalted butter

2 small sweet onions (such as Vidalia or Maui)

1 large red onion

2 clove garlic

12 c. cubed, day-old challah or brioche

3 c. shredded Gruyère

⅓ c. chopped chives

⅓ c. chopped fresh parsley

3 large eggs

1 c. chicken stock

2 c. heavy cream

1 tbsp. salt

1 tbsp. Freshly ground pepper

2 scoop scallions

Directions

In a medium skillet over medium heat, melt butter. Add onions and garlic and cook until soft, about 10 to 15 minutes. Remove from heat and set aside.

Preheat oven to 350 degrees F. Meanwhile, in a large bowl, combine bread, Gruyère, chives, parsley, and reserved onion mixture. In a medium bowl, whisk together eggs, stock, cream, salt, and pepper. Pour egg mixture over bread mixture. Using the back of a spoon, press bread to soak up liquid. Let sit 8 to 10 minutes or until bread has absorbed all liquid.

Transfer to a buttered 3-quart casserole dish, cover with a piece of aluminum foil, and bake for 30 minutes. Remove foil and bake until hot and browned on top, 15 to 20 minutes more. Let rest 15 minutes, then sprinkle on scallions before serving.